Oats — Fat supply quantity in Cambodia

Cambodia: Oats — Fat supply quantity was 1.91 t in 2023. ◆ Volatile

Latest (2023)
1.91 t
Change on year
up 103.2%
World rank
153rd
of 180 countries
All-time high
1.91 t
in 2023
All-time low
0 t
in 2016
Years of data
14
2010–2023

Oats — Fat supply quantity in Cambodia, 2010–2023

00.511.522010201620232010: 0.64 t2011: 0.6 t2012: 0.27 t2013: 0.49 t2014: 0.98 t2015: 0.29 t2016: 0 t2017: 0.13 t2018: 1.4 t2019: 0 t2020: 0.04 t2021: 0.7 t2022: 0.94 t2023: 1.9 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

In 2023, oats — fat supply quantity in Cambodia stood at 1.91 t. That is the highest value across all 14 years on record.

That represents a change of up 103.2% on the previous year and up 289.8% over ten years.

Over the whole period, oats — fat supply quantity in Cambodia peaked at 1.91 t in 2023 and was at its lowest, 0 t, in 2016.

Cambodia ranks 153rd of 180 countries on this measure, in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 0.484 t 0 t 1.44 t 10
2020s 0.8975 t 0.04 t 1.91 t 4

Countries ranked near Cambodia

  1. 150 Lao People's Democratic Republic 3.26 t compare
  2. 151 Tajikistan 2.35 t compare
  3. 152 Polynesia 2.31 t compare
  4. 154 Guinea 1.89 t compare
  5. 155 Saint Kitts and Nevis 1.87 t compare
  6. 156 Bhutan 1.81 t compare

See the full ranking of 211 places →

More agriculture & rural data for Cambodia

All data for Cambodia →

Frequently asked questions

What is oats — fat supply quantity in Cambodia?
Oats — fat supply quantity in Cambodia was 1.91 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest oats — fat supply quantity recorded in Cambodia?
The highest recorded value was 1.91 t in 2023.
What is the lowest oats — fat supply quantity recorded in Cambodia?
The lowest recorded value was 0 t in 2016.
How does Cambodia rank for oats — fat supply quantity?
Cambodia ranks 153rd out of 180 countries with data for 2023.
Is oats — fat supply quantity rising or falling in Cambodia?
Over the last ten years it is up 289.8%. The long-run trend across the full record is volatile.
Where does this Cambodia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Oats — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Oats — Fat supply quantity in Cambodia. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/oats-fat-supply-quantity-t/cambodia/

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About this data

Indicator
Oats — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
211 places, 2,838 data points, 2010–2023
Last refreshed

A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.